Often, meats get infected with bacteria if they are not preserved properly. That’s why Italian cured meats are in demand. But, many people don’t know what cured meat is and the different types that Italians love. It’s said that cured meats last for a long time and taste amazing when used in different dishes.
What is cured meat?
Cured meat is made using a centuries-old practice of food preservation. In the culinary world, cured meat is a star ingredient as it’s not easy to find fresh pieces of meat for cooking every meal.
The curing process removes moisture from the meat through osmosis, drawing out potentially harmful bacteria. In this process, a mixture of salt and natural or synthetically derived nitrates is used. This mixture regulates moisture loss and preserves qualities such as color, flavor, and longevity.
Italian cured meats are featured in all types of recipes, such as sandwiches, salads, and pasta. They are also used in building a charcuterie board.
Variations of Italian cured meats
Prosciutto
Prosciutto is the Italian word for ham. Made from a pig or wild boar’s hind leg, prosciutto is salted and cured for several months. The curing process is done before the prosciutto is pressed, washed and hung with care to dry slowly. Traditionally, the origin of prosciutto is in central and northern regions of Italy.
Often, it is served as an appetizer at parties, either wrapped around cheese, veggies, or fruit. It’s also a trendy addition to charcuterie boards and tapas menu.
Pancetta
If you are looking for bacon that hasn’t been smoked, choose pancetta. It’s a cut from pork belly that hasn’t been smoked but cured with salt and spices before using in dish preparation. There are two versions of pancetta- rolled and slab versions.
Spiraled pancetta is sliced paper thin and usually eaten “raw” either by itself or wrapped around vegetables, while slab pancetta is normally cubed and sautéed to add flavor to dishes.
Guanciale
Guanciale is made from the cheek, which is also known as the pork jowl. Traditionally, it’s cured with a mixture of salt, sugar, and spices. This cured pork meat has a delicate texture with the most robust flavor.
The amount of fat present in guanciale makes it a satisfying and sumptuous base for pasta sauces. The best part is that guanciale is not restricted to Italian cuisines, but it’s also used in other dishes because of its meltingly tender touch and sweet-savory flavor.
Is it safe to eat cured meat?
Eating cured meat that has been left at room temperature for a long time doesn’t sound appealing. But, actually, it’s safe to eat. As moisture draws out and evaporates from the meat after it is cured with the mixture of salt, sugar, and other spices, there is no water left. The absence of water prevents bacterial growth and makes the cured meat safe and delicious to eat.
Final thoughts
Cured meats are formed after completing a complicated and lengthy process. You cannot resist eating them regularly after trying once. So, get them soon and start cooking your favorite dishes.
Place an order at Taste for Luxury for high-quality Italian cured meats and get them delivered to your doorstep.